tag:blogger.com,1999:blog-6634265618746594574.post5147571650242701320..comments2012-01-08T18:16:02.681-05:00An Eye for Detailhttp://www.blogger.com/profile/11556491482494737313noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-6634265618746594574.post-77205719121456188432012-01-06T10:07:04.249-05:002012-01-06T10:07:04.249-05:00

A fresh light crusty baguette is a wonderful thing, but it&#39;s hardly defines &quot;european&quot; baking traditions. <br /><br />While the U.S is famous for the industrialization and commodification of food (and just about everything else) all is not lost, good bread is making a comeback, and the french baguette is just one bright constellation in the bread cosmos.<br /><br />The white flour

Lisa Ven Vertlohhttp://www.blogger.com/profile/01825620671997485417noreply@blogger.comtag:blogger.com,1999:blog-6634265618746594574.post-73624542031975064602012-01-06T08:24:23.547-05:002012-01-06T08:24:23.547-05:00

Anonymous: so true, but short of moving to Europe or making our own bread.... this is the best solution I have found!

An Eye for Detailhttp://www.blogger.com/profile/11556491482494737313noreply@blogger.comtag:blogger.com,1999:blog-6634265618746594574.post-54545733790019803582012-01-06T06:47:10.682-05:002012-01-06T06:47:10.682-05:00

Hi Libby,<br /><br />The reason the bread is so good in Europe is because it is baked daily. It is eaten fresh the day it is baked, and any leftover is used to cook. Bread needs to breath. Plastic, cellophane or any container will retain its moisture and make it soggy. The bread available in plastic bags in our supermarkets that we can leave on the counter for a week is loaded with

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